Chris Marksberry wrote on 14 Jul 2006 in rec.food.cooking

>
> "Steve Wertz" > wrote in message
> ...
> > On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
> >
> > > No answers to my beef tenderloin question. But that's ok, I'm not
> > > about
> to
> > > give up.
> > >
> > > I went to Costco and bought a 12 lb. boneless rib roast. I want
> > > to
> serve it
> > > cold. If anyone has a somewhat spicy marinade that I can use, it
> > > would
> be
> > > much appreciated.
> >
> > OK, I'll bite. You don't want to marinate it, IMO. You just need
> > a good rub of coarse pepper, kosher salt, thyme, and granulated
> > onion and garlic. A marinade won't really penetrate a 8" roast
> > anyway.
> >
> > -sw
>
> I would agree with that... here's Cook's Illustrated guidelines.
>
> "You'll need a 3 rib standing rib roast (7 pounds), aged up to 1 week,
> set at room temperature for 3 hours, and tied with kitchen twine at
> both ends, twine running parallel to bone 1. Remove roast from
> refrigerator 2 to 3 hours before roasting to bring meat to room
> temperature. Adjust oven rack to low position and heat oven to 200F.
> Heat large roasting pan over two burners set at medium-high heat.
> Place roast in hot pan and cook on all sides until nicely browned and
> about 1/2 cup fat has rendered, 6 to 8 minutes. 2. Remove roast from
> pan. Set wire rack in pan then set roast on rack. Generously season
> with salt and pepper.
>
> 3. Place roast in oven, and roast until meat registers 130F (for
> medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let
> stand 20 minutes (a bit longer is fine) before serving."
>
> We have a Big Green Egg and do our rib roasts on that.
>
> Chris in Pearland, TX
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I find fresh gound pepper rubbed onto a beef roast tastes very nice. I
also use mustard seeds and granulated garilic as part of the rub. I rub
this on by hand and fairly thickly. I quickly sear both sides on the
grill and then finish it off by indirect cooking it till the digital
thermomter tells me it is about 140F which gives me the roast medium rare
the way I like after the resting period....Oh! just before chucking it on
the preheated grill I sprinkle on some salt as well.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan